• Somerset County Regional Farmers Market

    2026 Market Introduction & Guidelines

    Welcome to the Somerset County Regional Farmers Market. We're excited to launch our third year in Somerville, NJ, on May 3, 2026! 

    We appreciate our vendor community of local farms and businesses, and want to make sure we can continue to nurture a fair, friendly, successful market for everyone. Please review these market guidelines and let us know if you have any questions.

    Purpose of the Somerset County Regional Farmers Market (SCRFM)

    To connect consumers and growers/producers to support a local food system that is healthy, inclusive, humane, and sustainable, and to promote food production and farming as strategies for environmental stewardship.

    Desired outcomes:

    • Informed consumers taking action to support a local food system
    • Reduced "food miles" in the community
    • More direct consumer-to-farmer interaction
    • A local culture of healthy, local, seasonal eating
    • A thriving food/farming businesses contributing to the local economy
    • A collaborative network of local growers/food producers that share best practices for sustainable farming
    • The preservation and protection of local farms, productive soil, and ecological biodiversity
    • Increased access to local food for low-income consumers
    • Local/state leaders and policies that incentivize and promote local, sustainable farms and small businesses
    • Strengthened relationships among diverse stakeholders and partners in the local food system 

    New and returning vendors: please read the following important points carefully.

    • While we do our best to minimize duplicate products in the market, we do not have a policy of non-competition.
    • All applicants are encouraged to apply, but returning vendors from the 2025 market will be prioritized for inclusion in the 2026 market.
    • ALL resale items must be pre-approved by market management. These items must be labeled with the farm name and location from where they were sourced.
    • For value-added products, we prioritize vendors who source ingredients from local farms and businesses when possible.
    • While we hope to make improvements to the market area to help with traffic flow before and after the market, please expect that on occasion you may need to wait to access your assigned spot before or after the market. Setup and breakdown at the market requires patience and teamwork and while we do our best to keep the process running smoothly, we need the cooperation of all vendors. Please be sure to relay the proper procedures to all your staff who attend.

  • Market times, location, and setup

    The 2026 Somerset County Regional Farmers Market (SCRFM) will take place every Sunday between the hours of 10:00 a.m. and 1:00 p.m. from May 3 –November 22, 2026 (30 weeks). The market will be located at the Somerville Middle School parking lot, 51 West Cliff Street, Somerville, NJ 08876.

    The market is run and managed by the board of SAFE: Somerville Alliance for Food Education, in partnership with the the SCRFM Committee and assisted by our local partners, sponsors, and volunteers. We have approved the following rules to ensure smooth market operations and a fair and equitable system for our vendors, customers, and community.

    • Vendors must sign up for the entire market season and are expected to attend weekly, unless you have made alternative arrangements with the SAFE board in advance. 
    • Cancellation policy: Each Sunday's market is a rain-or-shine event, with the following exceptions.
      • The market may be canceled due to severe weather and/or emergency event. The SCRFM Committee will make the final decision to cancel any market date based on Somerville's Office of Emergency Management's guidance. Our goal is always to keep our vendors and shoppers safe.
      • In the event of cancellation, vendors will be informed as soon as possible via email and an update will be shared on our social media pages.
      • No refunds will be issued to vendors when a market date is cancelled due to severe weather or emergency.
      • If your business will be absent from any market date you have committed to, please call the Market Manager as soon as possible. *More than one absence from your agreed-upon market schedule may result in removal from the market without a refund.*
    • Market setup is 8:00-9:45 a.m. For the safety of market shoppers, all vehicles must be removed from walking areas before 9:45 a.m.
    • Vendors may NOT break down until 1:00 p.m. If special circumstances require your business to break down and leave earlier than 1:00 p.m., you must inform the Market Manager prior to that market date. Leaving while the market is operating poses significant safety concerns, and vendors doing so may not be permitted to continue to participate in the remainder of the market season. No refunds will be issued.
    • All vehicles must enter the market area from the same direction. Please see the Market Manager for unloading and parking instructions when you arrive.
    • Vendor vehicles must park in designated vendor parking areas only—NO EXCEPTIONS.

  • General SCRFM guidelines

    • A market map with assigned vendor spaces will be shared before the first market day of the season. Please note that spaces are assigned by the SCRFM Committee and are nonnegotiable. To keep the market area balanced and accommodate our shoppers, vendor locations may be adjusted if there are callouts or absences.
    • Vendors are responsible for providing their own 10'x10' tent, tables, and chairs. Tents are required for all market vendors. Any tents larger than 10'x10' must be approved by the SCRFM Committee prior to the first market day of the season. Tents must be fully functional, safely secured to withstand rainy or windy conditions, and in good condition for the safety of all market visitors. All vendors are responsible for providing and using their own weights to anchor their tents—NO EXCEPTIONS.
    • Products should be labeled and prices clearly marked. Vendors and vendor employees should be able to describe their products as well as their growing or production methods.
    • Each vendor must accurately list and describe all products to be sold at the market on their market application. Any additional products not listed on the application must be approved by the SCRFM Committee prior to being sold at the market—NO EXCEPTIONS.
    • Vendors are responsible for the quality, fair pricing, and safety of the products sold.
    • Vendors are responsible for customer satisfaction and for resolving customer complaints.
    • Displays should not obstruct walking areas or impede neighboring displays.
    • Vendors are responsible for setup and cleanup of their assigned space(s) and for keeping them free of trash and debris. If offering samples that result in waste, vendors must provide a small waste receptacle.
    • Vendors selling by weight, rather than by unit, must have the proper certification from the NJ Office of Weights and Measures.
    • Vendors and their employees and representatives must act in a professional manner with customers, other vendors, and staff. Vendors are responsible for the actions of their representatives, employees or agents.
    • Smoking or vaping is strictly prohibited everywhere on SCRFM grounds—NO EXCEPTIONS.
    • All vendors are prohibited from using single-use plastics at all times during the market season as mandated by NJ law in 2023, including plastic bags, straws, spoons, tasting sticks, ties, and single-use containers. Products stored and sold in plastic containers are allowed as long as they are recyclable containers. Styrofoam in any form is not allowed at the market. For more information, visit: dep.nj.gov/get-past-plastic

    Food safety guidelines

    • Food vendors are responsible for ensuring the foods they sell are safe and properly labeled. Vendors must abide by New Jersey State laws for the sale of products at community farmers' markets.
    • Chapter 24 of the Department of Health and Senior Service's food safety rules are the regulations that cover community farmers markets. Chapter 24 can be downloaded here: nj.gov/health/ceohs/documents/phfpp/Chapter%2024%20w%20Cottage%20Food%20Rules%201-18-22.pdf
    • A helpful guide to Chapter 24 for farmers markets is provided by the state here: nj.gov/agriculture/pdf/chapter24guide.pdf
    • An additional reference can be found at: nj.gov/agriculture/divisions/md/pdf/farmmarketguidelines.pdf
    • Vendors are responsible for obtaining all permits and certifications for their products as required by law.

    Somerset County Health Inspector requires vendors to complete a county health application (pages 2-3). The food handler/manager of the person that will be on-site must provide all required paperwork before going through inspection (see below):

    • Cottage food license: cottage food license issued from the state; the common name of the cottage food product; the cottage food ingredients in descending order of predominance by weight; if the cottage food item contanis major food allergen it must say "contains" the major food allergen; the cottage food operator's name of business, physical and mailing addresses, permit number; the statement "This food is prepared pursuant to N.J.A.C. 8:24-11 in a home kitchen that has not been inspected by the Department of Health."
    • Commissary kitchen: Please provide the agreement for use of the commissary kitchen for the current year; depending on that, the local health department may give the vendor their own license in addition to the commissary having a retail food license; health inspection certificate for the establishment for the current year; food handlers certificate.
    • Brick-and-mortar business: copy of the retail food license from their local health department and inspection placard for the current year.
    • Vendors cooking on site must submit a fire inspection season fee of $300 for each inspection date.
    • The health inspection fee will be covered by SAFE: Somerville Alliance for Food Education. All applications and documentation are to be sent to SAFE and the SAFE board will submit applications to the Somerset County Board of Health. The Somerset County Board of Health requires at least 10 days before the event. No exceptions. Please submit all paperwork to adhere to their timelines.
    • Prepared food must come from a certified commercial kitchen and be inspected and approved by the local board of health.
    • Vendors should have knowledge of basic food safety and hygiene. Some helpful tips and information are provided in the following section.

  • Food safety tips and information

    This section contains helpful tips and information regarding food safety. It is not a comprehensive list of all requirements in Chapter 24 of the NJ Department of Health and Senior Service's food safety rules regarding sanitation in retail food establishments and food and beverage vending machines.

    Any questions or concerns regarding food safety should be discussed with the  Somerville NJ Board of Health.

    Hygiene and safe handling

    • Vendors must dress appropriately. Bare hand contact with ready-to-eat foods is prohibited. Vendors must provide and use deli tissue, cleaned and sanitized utensils, or disposable gloves to handle ready-to-eat food.
    • Vendors must wash hands before handling any ready-to-eat food. Hand washing is especially important after using restroom facilities, eating, or touching face or hair. 
    • Vendors providing food or beverage samples must provide a handwash station with soap at their booth.
    • Individuals who are ill—especially with symptoms such as fever, vomiting, or diarrhea—may not handle food.
    • Prepared food must be protected from insects, customer handling, and other contamination through the use of proper wrapping or covering.
    • Vendors must store all food items at least 6 inches off the floor/ground.

    Temperature control

    • Vendors selling potentially hazardous foods requiring storage at specific temperature ranges must be aware of and maintain proper holding temperatures.
    • Calibrated thermometers must be kept in freezers/storage containers for meat and poultry products at all times when selling and may be checked for proper temperature.

    Labeling

    Packaged food that includes two or more ingredients must have a label describing its contents. The FDA recommends including the following information on the label:

    • Common product name
    • List of ingredients (from most to least used)
    • Quantity (weight, volume, pieces)
    • Name and complete address of the business

    Food allergies

    Vendors should be aware of major allergens contained in their products and take measures to prevent cross contamination between non-allergenic products and those that contain allergens. The major allergens are:

    • Eggs
    • Milk
    • Fish (e.g., bass, flounder, cod)
    • Crustacean shellfish (e.g., crab, lobster, shrimp)
    • Tree nuts (e.g., almonds, walnuts, pecans)
    • Peanuts
    • Wheat
    • Soybeans

  • SCRFM 2026 season pricing and fees

    1 vendor space measures 10'x'10'

    Vendors may not switch dates

    Entire 2026 season (Sundays, May 3 through November 22: 30 days total)

    • 1 space: $600
    • 2 spaces: $850
    • 3 spaces: $1,100

     2026 biweekly registration

    • "A" weeks: 5/3, 5/17, 5/31, 6/14, 6/28, 7/12, 7/26, 8/19, 8/23, 9/6, 9/20, 10/4, 10/18, 11/1, 11/15 (15 days total)
      • 1 space: $450
    • "B" weeks: 5/10, 5/24, 6/7, 6/21, 7/5, 7/19,8/2, 8/16, 8/30, 9/13, 9/27, 10/11, 10/25, 11/8, 11/22 (15 days total)
      • 1 space: $450

    2026 indoor holiday market (December 6 and 13, 10 a.m. - 1 p.m., Somerville Middle School gymnasium)

    • 1 space: $50 for one day; $100 for both days

    Upon acceptance to the Somerset County Regional Farmers Market, vendors must submit the full vendor fee to complete vendor registration. Vendor space in the market cannot be held without full payment at the time of registration. 

    Vendors must carry and submit proof of liability insurance to the Market Manager prior to selling at the market, including a certificate showing SAFE: Somerville Alliance for Food Education as an additional insured.

    Upon approval from the SCRFM Committee, the following is due from each vendor by March 21, 2026: full payment, Board of Health application, supporting documents, Certificate of Insurance, and fire inspection paperwork. This is required to allow sufficient time for the committee to submit all paperwork to Somerville Borough.

    No refunds will be issued to any vendor once the market season has begun on May 3, 2026.

    Submission of an application to join the Somerset County Regional Farmers Market serves as the vendor's agreement to abide by the rules set forth by SAFE: Somerville Alliance for Food Education and implemented by the SCRFM Committee and Market Manager. Failure to abide by these rules may result in vendor dismissal. In the case of dismissal from the market, market fees are nonrefundable.

    All decisions made by the SCRFM Committee and Market Manager on behalf of the Somerset County Regional Farmers Market are final.

     

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